Chicken with Prosciutto and Figs
- Number of Servings: 8
Ingredients
6 Tbsp white wine2 Tbsp chopped rosemary8 sprigs rosemary1 tsp red pepper flakes2 Tbsp lemon juice1 tsp salt1/4 tsp black pepper4 tsp olive oil8 boneless, skinless chicken breasts (about 2 lbs total)1 lemon, sliced 1/8 inch thick16 fresh figs, 1.5 inch diameter each3 oz thinly sliced prosciutto (8 slices)
Combine wine, chopped rosemary, pepper flakes, lemon juice, salt, pepper, and oil. Pour into large shallow nonreactive dish. Add chicken breasts, lemon slices, and 3 rosemary sprigs. Cover; let stand in refrigerator 3 hours or overnight, turning chicken occasionally.
Preheat grill to medium hot. Oil grates and grill chicken until juices run clear, 3-5 minutes per side; set aside. At the same time, grill figs on coolest part of grill until soft and warm, 3-6 minutes. When chicken is nearly done, wrap prosciutto loosely around each breast, and cook for a few minutes more, until heated through. Arrange on platter and garnish with remaining rosemary sprigs. Serve hot.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user KLWOZNIAK.
Preheat grill to medium hot. Oil grates and grill chicken until juices run clear, 3-5 minutes per side; set aside. At the same time, grill figs on coolest part of grill until soft and warm, 3-6 minutes. When chicken is nearly done, wrap prosciutto loosely around each breast, and cook for a few minutes more, until heated through. Arrange on platter and garnish with remaining rosemary sprigs. Serve hot.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user KLWOZNIAK.
Nutritional Info Amount Per Serving
- Calories: 242.2
- Total Fat: 4.5 g
- Cholesterol: 71.5 mg
- Sodium: 639.4 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 3.2 g
- Protein: 26.9 g
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